Monday, June 7, 2010

Chocolate Peanut Butter Cupcakes

My nephew is graduating from middle school and his birthday is coming up at the end of the month.   This resulted in a little family get together, for which my sister asked me to make the dessert.  In accordance with family tradition, I asked my nephew what he wanted.  We settled on chocolate cupcakes with peanut butter frosting.   
I used my chocolate “crazy cake” recipe.  It’s an old recipe, which doesn’t call for eggs, dairy or butter.  It history can be traced to the WWII years when eggs and butter were in short supply.  It’s a good vegan recipe, which you can make in a 8x8 pan if you prefer.  I left the cupcakes in their pan, they travel better that way.

It’s also the first birthday of my blog!  I can’t believe that I’ve been blogging for a year now.  I started this blog to keep myself busy when I lost my job due to the recession.  Now that I’m employed again, I just hope I can inspire others to grow and cook healthy food.

Chocolate Cupcakes with Peanut Butter Frosting
Makes 12 cupcakes - Use organic ingredients whenever possible
For the cupcakes:
1 1/2 cups unbleached white flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup expeller pressed oil (I use sunflower)
1 teaspoon pure vanilla extract
1 tablespoon apple cider vinegar
1 cup water (room temperature)
Preheat your oven to 350°
Put the flour, sugar, cocoa, baking soda and salt into a bowl and whisk well to combine.
(you can do this step in an 8x8 pan if you don’t want cupcakes)
Mix the oil, water, vanilla, and vinegar together in a measuring cup or bowl as best you can.
Pour the liquid mixture over the dry ingredients and stir until just blended.
Line a cupcake tin with paper liners.
Fill each one 3/4 of the way.
Bake for 18 - 20 minutes or until a toothpick comes out clean.
(Bake for 30 minutes if you’re using an 8x8 pan)
For the frosting:
1/4 cup non dairy butter (I use organic whipped Earth Balance)
1/4 cup palm shortening (Spectrum brand)
1/3 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups powdered sugar
2 tablespoons rice milk (or other non dairy milk)
Chocolate sprinkles for decoration (optional)
Beat the non dairy butter and palm shortening with a hand held mixer on medium speed until smooth.
Add the vanilla and peanut butter and beat until very smooth.
Add the sugar and beat again until combined.
With the beater still running, dribble in the rice milk, a little at a time until the frosting is fluffy.
Using a pastry bag and large tip, decorate the cupcakes.

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